The Otium

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Ginger Grape Clafoutis with Date Sugar

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Spring is quickly turning warmer here in Boise, with sunny, summer-like days.  This means, then, that my labors in the kitchen begin to dissolve into simplicity — short ingredient lists, effortless preparations, and letting the fruits of the season speak for themselves.

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I love clafoutis because it couldn’t be an easier dessert to prepare.  Yet, the final product is elegant, custardy, and appears more involved than the quick mix-batter-and-pour-over-fruit preparation really is.

This clafoutis uses the bounty of early-season grapes that are now in markets.  Red or green grapes will work in this recipe, although I prefer green as their skins are not as bitter when cooked.  Ginger is a delightful complement to this clafoutis, adding a touch of zestiness.

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I like using date sugar when cooking with grapes because it lends a raisin-y flavor to the dish.  Since date sugar is very sweet, I took it easy on the sugar in the custard.  But I sprinkle some granulated sugar over the top of the clafoutis for texture.

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Ginger Grape Clafoutis with Date Sugar

Makes 6 servings | Cook time 1 hr 15 mins (55 inactive)


  • 1 1/2 lb seedless green grapes
  • 1/2 Tbsp butter
  • 4 eggs
  • 1/2 C packed brown sugar
  • 1/3 C date sugar
  • 2 Tbsp flour
  • 1 C whole milk
  • 1/2 tsp vanilla extract
  • 1 + 1/2 tsp grated ginger
  • few Tbsp granulated sugar for top


  1. Preheat oven to 375°F.  Remove grapes from stems, rinse, then dry.
  2. Butter a 10-12″ baking dish to prevent sticking.  Arrange grapes in baking dish (stand them up, stem side down, in a concentric pattern).
  3. Whisk eggs with sugar and flour until well-incorporated.  Add milk, vanilla, and ginger, then stir to incorporate.
  4. Gently pour the mixture into the prepared baking dish, being sure to leave a millimeter or two of the grapes sticking up out of the egg mixture.
  5. Bake at 375°F on top rack of oven for 40 minutes.
  6. After 40 minutes, sprinkle granulated sugar evenly over the top of the clafoutis, then bake another 10-15 minutes or until toothpick inserted comes out clean.
  7. Cool to room temperature before serving.

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  1. Thalia @ butter and brioche

    I do love a good clafoutis and often make them but I never have tried a grape version before. Thanks for the inspiration – this looks so delicious!

    • janelle

      You’re so welcome! I must confess, though, that your recent blueberry-lavender clafoutis recipe is what inspired me to make this one!


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